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THE NEW YORK
PUBLIC LIBRARY
157054B
astou, lenox anb
TUAJEN KOt NDA110NS
R 1941 L.
Copyright, 1884
By WHITE, STOKES, & ALLEN.


contents. 5
Spring Soup, 36
Tomato Soup, 36
Turkey Soup, 37
Veal Stock, 10
Vegetable Soup, 37
Vermicelli Soup, 37


12
ARTICHOKE SOUP.
Artichoke Soup.—Melt a piece of butter
the size of an egg in a saucepan ; then fry in it
one white turnip sliced, one red onion sliced,
three pounds of Jerusalem artichokes washed,
pared, and sliced, and a rasher of bacon. Stir
these in the boiling butter for about ten minutes,
add gradually one pint of stock. Let all boil to-
gether until the vegetables are thoroughly
cooked, then add three pints more of stock;
stir it well; add pepper and salt to taste, strain
and press the vegetables through a sieve, and
add one pint of boiling milk. Boil for five min-
utes more and serve.
Asparagus Soup.—Take seventy-five heads
of asparagus; cut away the hard, tough
part, and boil the rest until tender. Drain
them, and throw half into cold water until the
soup is nearly ready, and press the other half
through a hair sieve. Stir the pressed aspara-
gus into two pints of stock, and let it boil; add
salt, pepper, and a small lump of sugar. Cut
the remaining heads of asparagus into peas;
put them into the soup, and in a few minutes
serve. If necessary color with a little spinach
green.
Barley Soup.—Put into a stock pot a
knuckle of veal and two pounds of shoulder of
mutton chopped up; cover with one gallon of


BEEF TEA. 13
cold water; season with salt, whole peppers, and
a blade of mace ; boil for three hours, removing
the scum as fast as it rises. Wash half a pint
of barley in cold water, drain and cover it with
milk, and let it stand for half an hour, drain and
add to the soup; boil half an hour longer, mod-
erately; strain, trim the meat from the bone,
chop up a little parsley or celery tops, add a
tablespoonful to the soup and serve.
Beef Tea.—Take half a pound of lean beef;
cut it up into small bits ; let it soak in a pint of
water for three-quarters of an hour; then put
both into a quart champagne bottle with just a
suspicion of salt. Cork tightly, and wire the
cork, so as to prevent its popping out. Set the
bottle in a saucepan full of warm water, boil
gently for an hour and a half, and strain through
a napkin. Beef tea, without the fibrine of the
meat, if administered often to a patient, will tend
to weaken, instead of strengthening the invalid;
always add about a teaspoonful of finely chop-
ped raw meat to a goblet of the tea, and let it
stand in the tea for about five minutes before
serving.
Bisque of Crabs.—Boil twelve hard-shell
crabs for thirty minutes, and drain ; when cold
break them apart, pick out the meat carefully,
scrape off all fat adhering to the upper shell,


»4
BISQUE.
and save these for deviled crabs (an excellent
recipe for deviled crabs may be found in
"Salads and Sauces.")
Set the crab meat aside ; put the under shell
and the claws in a mortar with half a pound of
butter and a cupful of cold boiled rice, and
pound them as smooth as possible; then put
this into a saucepan, and add a heaping tea-
spoonful of salt, a bouquet of assorted herbs, a
dozen whole peppers, a blade of mace, and
three quarts of stock; boil slowly for one hour,
pour it through a sieve, and work as much of
the pulp through the sieve as possible. Place
the soup on the range to keep warm, but not to
boil.
Beat up the yolk of one egg, and add it
slowly to a quart of warm milk previously boil-
ed ; whisk the milk into the soup; taste for
seasoning. Now take the crab meat and heat
it in a little boiling water, drain, put it into a
hot soup tureen, pour the soup over it and
serve.
Bisque of Lobster.—Procure two large
live lobsters; chop them up while raw, shells
and all; put them into a mortar with three-
fourths of a pound of butter, three raw eggs,
and one quarter of a pound of cold boiled rice:
pound to a paste, moisten with a little water ot


SCOTCH BROTH.
35
strain into a saucepan, and set on back of
range to keep hot, but not to boil. Add half
a pint of dry sherry, and serve with croutons.
If not dark enough add a little glaze.
Scotch Broth.—Take two pounds of mutton
trimmings; cut into neat pieces; put into a
saucepan with three quarts of water, one large
red onion, salt, and a dozen whole peppers.
Boil gently, and remove the scum as it rises;
wash half a pint of barley; soak it while the
soup is boiling, and add it at the end of the
first hour. Let the soup boil for two hours
longer ; taste for seasoning ; pour slowly into a
soup tureen, leaving the meat in the saucepan.
Some prefer to take the meat out of the soup,
and after removing the bones they return the
meat to the soup.
^ Sorrel Soup.—Sorrel is an excellent ingre-
dient for soup. Its acid leaves are much ap-
preciated by the French; the wild sorrel may
be used, but now that truck gardeners are culti-
vating it extensively, it will be found less
troublesome to use the latter.
The Germans make the best sorrel soup;
their recipe is as follows:—Wash and pick
over two quarts of sorrel; remove the stems;
then cut the sorrel into pieces. Heat two
ounces of butter in a small saucepan; add the


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